In an ungreased (15- x 10- x 1-inch) casserole dish, arrange the graham crackers in single layer. Set aside briefly.Prepare Praline CrumbsIn a medium saucepan over Medium-High heat, melt the butter and stir in the brown sugar. Bring to a boil for two (2) minutes. Then, remove from heat, stir in pecans and pour mixture over the graham crackers, spreading evenly to the edges. Bake ten (10) minutes in preheated oven. Cool completely, about thirty (30) minutes, before crushing the baked crackers into coarse Praline Crumbs.Assemble Layers 1 and 2 and freeze
In the bottom of an ungreased 13- x 9-inch (3-quart) glass baking dish, sprinkle half of the Praline Crumbs. Cut and remove the carton from the dulce de leche ice cream before cutting the ice cream into 1/2-inch-thick slices. Arrange dulce de leche slices over the Praline Crumbs, overlapping slightly so that you have enough ice cream to spread evenly to the edges of the baking dish. Use a spatula to firmly press the dulce de leche ice cream into place. Smooth the top and cover the dish with heavy duty aluminum foil. Freeze until firm, about two (2) hours.

Add Layers 3 and 4 and freeze
Remove from the Smucker's® Hot Fudge Microwaveable Topping and heat briefly in microwave as directed on the bottle. Replace cap and squirt fudge topping decoratively in a diagonal pattern over the dulce de leche ice cream. Scatter the remaining Praline Crumbs over the fudge topping. Cover the dish with heavy duty aluminum foil. Freeze until fudge is firm, about thirty (30) minutes to one (1) hour.

Add Layer 5 and freezeCut and remove the carton from the coffee ice cream before cutting the ice cream into 1/2-inch-thick slices. Arrange coffee ice cream slices over the Praline Crumbs, overlapping slightly so that you have enough ice cream to spread evenly to the edges of the baking dish. Use a spatula to firmly press the coffee ice cream into place, and smooth the top. Cover the dish with heavy duty aluminum foil and return to the freezer while preparing the Whipped Topping.